So my stack of magazines on my living room table is growing. It's a huge stack, I don't think I've ever had a stack so big. I think maybe I'll just throw them out, but then again I don't want to miss out on anything...like this amazing brownie recipe I found in the March 2011 issue of Shape Magazine! Gotta love when your allergy and/or disease is posted in a mainstream magazine that is distributed almost everywhere! It means people are listening.
Makes 48 Brownies. Prep time: 20 minutes Total time: 1 hour
1 cup garbanzo-fava bean flour
1 cup granulated sugar
1/2 unsweetened cocoa powder (make sure your brand is gluten-free)
1/4 cup of potato starch (not flour)
2 tbsp. arrowroot
2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 tsp. xanthan gum (DON'T FORGET THE XANTHAN GUM!!)
1/2 cup coconut oil
1/2 cup unsweetened applesauce
2 tbsp pure vanilla extract
1/2 cup boiling water
1 cup of vegan chocolate chips (dark chocolate can be vegan-you just have to find the right one).
Preheat oven to 325 degree's. Coat four 12-cup mini-muffin tins with cooking spray. (Or coat one 12-cup mini-muffin tin and bake brownies in four batches).
In a medium bowl, whisk together flour, sugar, cocoa powder, potato starch, arrowroot, baking powder, salt, baking soda and xanthan gum.
Measure out coconut oil (it has a firm texture) and transfer to a cutting board; mince well and add to cocoa mixture.
Add applesauce, vanilla and boiling water; stir until batter is smooth and coconut oil has completely melted. Using a rubber spatula, gently fold in chocolate chips until well mixed.
Using a melon baller or tsp, scoop a generous dollop of batter into each cup of the prepared mini-muffin tins. Bake brownies on center rack for 10 minutes, rotating tins 180 degrees after 5 minutes.
For a more fudge-like brownie, bake 8 minutes in total, rotating tins after 4 minutes. Let brownies rest in pan for 10 minutes before enjoying warm. To keep fresh , leave brownies in tins and cover with plastic wrap until ready to serve.